Carrot Fries with Sriracha SaucePrint
I bought the most WONDERFUL bunch of carrots in all shades of reds and yellow and oranges the other day, and after slicing them up to make carrot sticks for nibbling, it occurred to me that the carrots sticks were quite similar to french fries in shape, and thusly – since they are a root vegetable, just like potatoes — would in fact become excellent carrot fries, providing some color on the plate, a more generous dose of nutrition and, a nice change of pace from raw carrots. And thusly, I made them. Yeah, you try and correct thusly, you autocorrect, you.
- 1 pound carrots, preferably multi-colored, peeled and cut into sticks
- 2 tablespoons olive oil
- Kosher or coarse salt to taste
- Sriracha Mayo to serve
. Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with nonstick spray. Place the carrots on the tray, drizzle with the olive oil, spread them out so they are not touching, and sprinkle with salt. Roast for about 30 minutes, until browned in spots and tender. These will not crisp up in the way of regular all-purpose potato fries; they will remain a bit soft, more like sweet potato fries. Serve hot, on their own, or with Sriracha Mayo or ketchup or an aoili or any other dipping sauce that you’ve got your eye on.